Recipes
Baked Tenderstem broccoli penne
Versatile, nutty Tenderstem adds bite to this pasta dish, which can be made vegan by leaving out the cheese
Versatile, nutty Tenderstem adds bite to this pasta dish, which can be made vegan by leaving out the cheese
(19 votes)
Cook: 25 Mins
Serves: 4
Price: £1.52 per serving
Nutritional Information
Each 322g serving contains
Energy
2183kj
522kcal
2183kj
522kcal
26%
Fat
19.6g
19.6g
Med
28%
28%
Saturates
3.9g
3.9g
Med
20%
20%
Sugars
10.3g
10.3g
Med
11%
11%
Salt
0.26g
0.26g
Low
4%
4%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
678kj/162kcal
Typical energy values per 100g:
678kj/162kcal
Ingredients
400g Grower’s Selection Tenderstem Broccoli Tips
3tbsp rapeseed oil
300g penne
Zest and juice 1 lemon
½tsp dried chilli flakes
1 clove garlic, crushed
40g sultanas
30g pine nuts, toasted
50g Asda Extra Mature British Cheddar, grated (omit for vegan version)
Method
1
Preheat the oven to 200C/180C Fan/Gas 6.
2
Put the broccoli tips on a baking tray and drizzle over 1tbsp of the oil. Bake for 20 mins or until tender and crisping around the edges.
3
Meanwhile, cook the pasta according to the pack instructions. Drain.
4
For the dressing, whisk together the remaining oil, lemon zest and juice, chilli and garlic. Set aside.
5
Put the broccoli and pasta in a bowl with the sultanas and pine nuts, drizzle over the dressing and season with black pepper. Toss and serve immediately sprinkled with the Cheddar, if using.